- 2 tbsps. Butter
- 1 tbsp. garlic, chopped
- ¼ cup onion, chopped
- 2 pcs. alimasag, quartered
- 100 gms. shrimp, shells removed
- ¼ k. squid, sliced into rings
- 2 Maggi Shrimp Broth Cube
- ¼ cup kinchay, chopped
- 1 pc. carrot, diced
- 2 cups water
- 1 cup Carnation Coco Evap
- 1 green pepper, cut into rings
Procedure
- Heat butter, saute garlic and onion until limp.
- Stir in alimasag, cook until it turns orange in color.
- Add shrimp and squid, season with Maggi Shrimp Broth Cube and continue cooking for 1 minute.
- Add kinchay and carrots, pour in water and bring to a boil.
- Cook until vegetables are tender.
- Pour in Carnation Coco Evap.
- Add green pepper and bring to a simmer.
- Serve hot.
- Makes 6 to 8 servings.
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